@JPB,
These savory rhubarb recipes sound interesting. I may have to give them a try too.
Spring Potage with Potato and Rhubarb
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
About 3 large potatoes, peeled if desired, diced (5-6 cups)
1 large or 2 medium stalks of celery, sliced crosswise (about 1 1/2 cups)
2 large or 3 medium stalks of rhubarb, sliced crosswise (about 2 cups)
5 large cloves garlic, minced
4 cups hot vegetable stock
2 or 3 fresh bay leaves
About 1 to 2 teaspoons fresh minced thyme or sweet marjoram, or 1 teaspoon dried, crumbled thyme or sweet marjoram
Salt and freshly ground pepper
2 cups whole milk or 1 cup heavy cream
Melt butter with olive oil in non-reactive soup pot over medium heat. Add onion, stir, and cover for 5 minutes. Stir again, and add potatoes and celery. Toss well and cover for 10 minutes, stirring a few times.
The potatoes may begin to stick a little; just scrape the bottom of the pan to loosen them. Add garlic and cook another 1 to 2 minutes.
Add rhubarb, stock, bay leaves and thyme; stir and cover. Cook for 10 to 15 minutes at low simmer (do not boil), until potatoes are tender. Remove from heat.
In blender, in small batches, puree about half the soup. Return puree to soup pot. Season generously with salt and pepper. Add milk/cream to soup, stir well, and taste for seasoning. Serve hot. Yields 6 to 8 servings.
Curried Lentils with Rhubarb and Root Vegetables
This Indian-inspired dish can be made with whatever vegetables you have on hand. The tang of the rhubarb works well with the sweetness of the root vegetables, and the curry complements the dish. Adjust with a little more heat from cayenne or other hot peppers. Cooking times for lentils will vary depending upon how old they are – generally they should cook in 30 to 40 minutes, covered, over medium heat.
1 pound brown lentils
6 cups water
1 medium onion, chopped (about 1 cup)
6 to 8 large cloves garlic, finely minced
1 teaspoon salt
3 tablespoons olive oil
2 to 3 large bay leaves, preferably fresh
2 large or 3 medium carrots, sliced (about 1 1/2 cups)
1 medium or 2 small turnips or parsnips, sliced (about 1 1/2 cups)
1 medium to large sweet potato, diced (1 1/2 to 2 cups)
1 tablespoon plus 1 teaspoon curry powder
2 to 3 stalks rhubarb, sliced crosswise 1/4-inch thick (about 1 1/2 cups sliced rhubarb)
1/3 cup chopped parsley
Wash and pick over lentils and place in heavy 3-quart saucepan with tight-fitting lid. Add water, onion, garlic, salt, olive oil and bay leaves; stir. Cover and bring to boil. Add carrots, turnips, sweet potato and curry powder. Reduce heat to cook at a simmer, covered, for 30 minutes, or until most of the liquid has been absorbed; stir occasionally. If lentils become too dry, add about 1/2 cup water, as needed.
When lentils are cooked, add rhubarb and parsley and cook for another 5 minutes, stirring occasionally. Taste for seasoning and adjust with salt, pepper or more curry powder. Serve hot as a stew or over rice. Yields 6 to 8 servings.
Rhubarb Garlic Quick Bread
6 ¾ ounces all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 tsp ground cumin
½ tsp garlic powder
2 eggs
1/2 cup vegetable oil
1 cup rhubarb puree
Remove and discard leaves from rhubarb, wash the stems thoroughly and cut into half inch lengths. Drop 2 cups of rhubarb pieces into boiling water and simmer for 15 minutes or until quite tender. Remove from heat, drain, cool slightly, then puree in food processor. Cool pureed mixture completely.
Grease and flour one 8 x 4 inch pan. Preheat oven to 325 degrees F
In bowl of stand mixer, combine flour, garlic powder, cumin, salt, baking powder, and soda.
In medium bowl of measuring cup, combine eggs, oil, and rhubarb, stir to mix and add to flour mixture stand mixer bowl.
Mix with paddle attachment at medium/low speed for two to three minutes or until all ingredients are combined and smooth batter develops.
Pour into small lightly greased loaf pan (approx. 4x8x3 inches)
Bake for 40 to 60 minutes, or until internal temperature reaches 205 degrees or wooden toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan to cooling rack and cool minimum of one hour before serving.
shhhhhhh.... don't tell anyone> 
